Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear-Reference-Cited by-同舟云学术

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Moisture desorption isotherms and glass transition temperatures of osmo-dehydrated apple and pear

Published:2013-04 Issue:2 Volume:91 Page:121-128
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Djendoubi Mrad Nadia,Bonazzi Catherine,Courtois Francis,Kechaou Nabil,Boudhrioua Mihoubi Nourhène

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference44 articles.

1. Moisture sorption isotherms for crushed chillies;Arslan;Biosyst. Eng.,2005

2. Moisture Sorption: Practical Aspects of Isotherm Measurements and Use;Bell,2000

3. Water activity and its estimation in food systems: theoretical aspects;Berg,1981

4. Adsorption of gases in multimolecular layers;Brunauer;J. Am. Chem. Soc.,1938

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